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Tour France: October in Provence (video)
October in Provence...
On our recent trip to Provence we visited the Luberon and Chateauneuf du Pape.What was extra special about this trip though was that people had the option to participate in daily photography workshops/sessions before or after sightseeing, and also that we had professional photographer, Anthony Bianciella traveling with us full time. That meant that he was always there to offer help and advice, or simply take on the spot photos for people. (Isn't it nice to be in your own vacation photos for a change?)
Of course, before we sped down to beautiful Provence via TGV train, we spent a little time in Paris. Walking, sightseeing, photographing...
and, mais oui, dining -in this case, on the season's first truffles. Truffles in a creamy polenta.
One of the highlights is always the Provencal scenery. The ruins of Chateauneuf du Pape compete for our attention with the changing colored vines, and the gorgeous Medieval villages... Hard to choose which is the best view.
This particular trip included some light hikes through the countryside as well as the ocher mines, sightseeing in various Medieval villages, and a day trip to Chateauneuf du Pape for some truly remarkable wines from some pretty great vintages (Beaucastel, La Nerthe, Vieux Telegraphe, Barroche...to name a few). Click on the "wine" and watch the video Anthony Bianciella made of our trip so that you can take a "virtual vacation" in Provence.
Our next trip to Provence with Anthony is this May....Everything will be in bloom. Poppies, iris's, cherry blossoms. It is a gorgeous time of year to go to Provence. Some of Anthony's Spring photos are below. Click on any of the photos to learn more about our May 2013 trip to Provence. It's small, custom and pure Bliss!flower boxes around every corner.
spring produce fills the markets.
poppy fields everywhere.
7 Photo Categories (contest): Spring/Summer in Provence
"Bliss - Full" photos of Spring and Summer in Provence, the LuberonPlease give us caption suggestions --either in comments or via email. We will post our favorites and give you credit --and link to your blog if you are chosen!A Bientôt,Wendy1. Sunflowers!
2. Painted buildings --from colors mined in Provence.
3. Color co ordinated flower boxes!
4. Happy couples -dare we say "blissful"?
5. Lavender cakes --yes, you heard right. These are absolutely wonderful --and only found here!
6. The amazing cliffs, and the unbelievable, otherworldly blue of the water.
6. The fabulous chefs we get to watch, work with, and whose specialties we adore!
7. Wines, and where they come from!
Paris & Luberon (Provence) See Who Rates it Top Place to Visit
It occurred to me the other day that all the experts and large publications rank vacations and destinations. So, I decided to do some research. And, you know what? Paris, Provence and the French Riviera dominate every list and every writer's mind.Here is how SIX experts rate France in 2012 (I had to narrow it down or I'd be writing all day!)1. The New York Times writes about Provence regularly --several times a year, waxing poetic about its incomparable beauty and superior dining and lifestyle.2. US Travel & News Report Paris #1 Best Vacations in 2012.3. National Geographic Luberon (Provence) Top 50 Tours of a Lifetime in 2012
Spring in Provence: Bliss Travels Newsletter
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OUR NEWSLETTER!
Spring and Summer fun in Provence and along the Mediterranean. We have great dates and special itineraries available. Tour the Provencal markets. See the Bastille Day fireworks. Witness the running of the bulls. Ancient villages, impressionist art, wineries and so much more. Book your trip now. 
Top 4 Reasons to Visit Provence in May!
4 Reasons to Visit Provence in May.Of course, there are many more than 4 reasons. But, let's just look at the top 4!
1. Beautiful Spring Scenery! May is the time for poppies, cherry blossoms, almond blossoms, and all sorts of spring flowers.
2. Space and warmth! ...You beat the crowds and enjoy the season's first picnics!
3. Everything is new. Spring vegetables are appearing in the markets.
4.It's Bliss! Experiences most tourists don't have. Exclusive access events and opportunities. Do what you want --at your pace. Everything custom designed with ease! May 15-21, 2012
Read what our clients have to say!
Wedding Story Contest: Bliss & France!
Romantic France!
Contest
Tell Us About your Fantasy French Wedding/Vow Renewal, Romance or Honeymoon
WIN Your Choice of a free 2 hour photography session in Paris or a 2 hour privately guided custom tour in Paris!
To Enter
1. DESCRIBE: your idea of the most “Bliss”ful French wedding, elopement or honeymoon. Include how both France (whether Paris, Provence, or other locale) and the concept of “bliss” fit into you and your fiancés personal romantic story.
2. Friend Bliss Travels on Facebook
The contest is open to any engaged or soon to be engaged person 21 years of age or older. It is also open to people renewing their vows in the next 12 months. Void where prohibited by law. No purchase necessary. Must sign rules/entry form.
Winners
Entries will be judged on creativity, how close they adhere to the theme of their upcoming wedding, “bliss”, and how well connected the event is to some area in France.
The winning story will be featured on our blog, and the couple will be our “couple of the month” and featured on our website. The winners will receive their choice of a free 2 hour photography session in Paris (and a dvd of images) OR a custom designed 2 hour private walking tour of the Paris sites.
HOW TO ENTER. GO TO BLISS TRAVELS WEBSITE. WWW.BLISSTRAVELS.COM AND CLICK ON THE LINK!
Sign the below entry form and the rules pages, submitting the signed documents electronically with your essay and photos. Submissions without this will not be reviewed. (contact us for your copy of the form or see below)
OFFICIAL CONTEST RULES (“Rules”)
- Profane, obscene, or inappropriate material;
- Endorses, encourages, glorifies, or condones drug use, underage drinking, alcohol abuse or any
other illegal activity;
- Nudity, profanity or gratuitous violence.
- Inappropriate language;
- Any express or implied commercial endorsement;
- Any derogatory characterization of any person or group based on age, race, color, gender,
gender identity and expression, sexual orientation, religious beliefs, marital status, mental or physical disability, citizenship, creed, national origin, physical appearance, political affiliation, union membership, or other unethical or unlawful factors;
- Depictions of any conduct, language or other context deemed inappropriate.
- Any actual or apparent copying or other infringement of another's intellectual property rights.
Clearances: Each participant is solely responsible for obtaining from all applicable individuals or entities any and all required rights, releases, consents, clearances, licenses, and other authorizations necessary to exploit and otherwise use their submitted video in any and all media. Clearances required include, for example:
- Location releases;
- Releases from any person whose name, voice, likeness or persona is referenced, shown, or
otherwise used in the submitted video;3. If any individual depicted is under the age of majority, participants must obtain the signature of the individual’s parent or guardian on the applicable clearance(s).4. By submitting entries, participants warrant that the contents of the submission do not infringe on any copyright owned by another, and/or that the content of the video is within the bounds ofthe fair use doctrine. Participants also confirm that to the best of their knowledge, any statements made in the submitted video are true and do not violate or infringe on the rights of third parties. All necessary clearances must be obtained and provided to Bliss Travels prior to selecting the video as a finalist or winning video. The sponsor may disqualify any submitted video at any time if the participant has not obtained all necessary clearances. Conditions of Participation: 1. By entering, participants agree to defend and indemnify sponsor(s) and sponsor's principles, subsidiaries, affiliates, directors, officers, employees, and agents from any and all liability for any injuries, loss, or damage of any kind arising from or in connection with the contest as a result of receiving participants’ submissions and/or misuse of any prize.2. Each participant agrees that the sponsor(s) may retain a copy of the submitted video and releases the sponsor from liability for any loss or damage thereto. Each participant, by submitting the video, also consents, approves and authorizes the sponsor the right to use, broadcast, webcast, podcast, link to or from, syndicate, or otherwise exhibit or display the submitted video in its original or an altered form or format.3. Each participant grants the sponsor(s) the unqualified, unrestricted, worldwide, irrevocable, perpetual and royalty-free right to use his or her name, logo, marks, submission entries, and other distinctive identification in connection with promoting or marketing the contest or its theme, and future contests, materials or as the sponsor(s) determine.
- The rights described in these official rules begin immediately upon submission of the video.
- The sponsor has no obligation to post or display any submitted video and may at its discretion
remove any submitted videos at any time.
- The participant releases the sponsor from any and all claims by third parties or the participant
- in connection with the submitted materials.
.General Conditions: 1. This contest is governed by the laws of the state of New Jersey and participants consent to the exclusive jurisdiction and venue of the state and federal district courts located within and of the state of New Jersey for any causes or controversies arising therefrom.2. The sponsor reserves the right to void entries it deems associated with electronic or non- electronic tampering.3. Should technical or other difficulties arise that compromise the integrity of the contest the sponsor may cancel, modify or suspend the contest without notice. In that case, the sponsor reserves the right to award the prizes from eligible entries received before the cancellation.4. The sponsor is not responsible for any technical malfunction or service outage related to the contest.Questions? Please contact wendy@blisstravels.com or Anthony@anthonybphotos.com Sign and include with your submission.
6 French Wine & Food Pairings
Friday night Bliss Travels had the pleasure to lead a food and wine pairing. So, off we went to Montclair, New Jersey to meet a great group of about a dozen people to share French wines, stories and photos (courtesy of our photography partner, Anthony Bianciella). We are leading a private one again today! Many of the same wines, but with cheeses this time.Below are some of our pairings and suggestions from these two events.
We compared the Cotes du Rhone (Provencal wines from the area around Chateauneuf du Pape) 
and Burgundy. 
Our two favorites both to visit and to drink.1. Muscat. This is served all over the South of France as an apero. Usually, the accompanying food is salty --such as olives, tapenade, anchoiade. (For cheeses, we pair this with a Bleu, and serve this last, rather than first in in our tastings.)Mas Amiel, Muscat de Rivsaltes, 20082. Cotes du Rhone, white! A Fleur de Pampre, Cotes du Rhone Village, Visan, Domaine La Florane. Great bouquet. Floral. Light and slightly sweet. We paired with this with an aged goat cheese from the region, served on toasts, and topped with a fig confit brought back from Provence on one of Bliss Travels recent trips. For our cheese pairing we are taking orange and fennel pastry spoons, made by a world famous Parisian bakery (we brought them back from Paris on this last trip) and filling them with a fresh, mild goat cheese, a drizzle of lavender honey will complete this amuse bouche! (Want more recipes and food ideas? Contact us!)
3. Burgundy, white. A 2008, Saint Veran, Tirage Precoce, Domaine Corsin. This was served with a smoked salmon. The full flavor of the Chardonnay pairs well with the full fatty flavor of the salmon. This Chardonnay also pairs well with Comte cheese.
4. Roses from Provence. These are under appreciated in the US. Rose is drunk all over France, all summer long. With fish, meats, vegetables...
We recommend the Roses from Provence very highly.. The Bandol's are wonderful (Mediterranean). The Tavels (Northern Provence) are a favorite. Every community will have it's own, and it will pair beautifully with the foods.
We paired ours with an Aioli,made using Bliss Travels recipe. It's a dish we made last May in Provence --and will make again this May when we go with Anthony Bianciella to Provence for our custom spring trip through the region (his photos are here. If you'd like to see more, look at his website).It pairs equally well with our Soupe au Pistou. Click on the link for the recipe and to "see" the lesson.5. Burgundy, red. 2009 Savigny-Les-Beaune, Les Picotins, Domaine Jean-Luc Dubois. This pinot noir paired with sauteed mushrooms and a light ratatouille. It would have been wonderful with our lamb dish as well. We are pairing this with a hard cheese of Sheep's milk , and also with St Marcellin.
Of course, the best pairings are food and wine, where they exist locally. Some of last September's group to Burgundy.
6. Cotes du Rhone, Red. 2010 Mas de Libiun, Khayyaim. A full bodied Grenache. We served with with a herb encrusted rack of lamb. In Provence, we recommend lamb or even a strong local goat cheese to stand up to this full flavored wine. Coming full circle, this red can be paired with a strong, aged goat cheese, on a fig bread, with a fig confit....All of these items live, grow and are made in the same small towns.
Thank you to our wonderful host (and very frequent traveler) Karen! Thank you to Chef Nikko for making dishes to pair with our wines!Want to know more about our trips or learn what our travelers have to say? Read our testimonials. Or contact us at 609 462 6213 or wendy@blisstravels.com. Spring and Summer in France are spectacular!
Photo (re)Blog by Anthony Bianciella: May in Provence
We're reblogging a great description of one of our trips. Rick Sammon also blogged about Anthony's trips with us!
Photo Tours - An Insider is Key!
A Blissful Valentine's Day in Paris!
Bliss Travels...to Paris for Valentine's Day. What's up in the city of romance, on the most romantic day of the year! Well, lots! Two of our clients were interviewed by French television and featured on TV, as they enjoyed the things we gave them (a bottle of Champagne, some treats, and a lock for the Pont des Arts). All of our clients enjoyed privately arranged, top, tasting menus special to Valentine's Day. Meals of a lifetime! And, love was everywhere!This wall is an example of living art in Paris. It says I love you in 250 languages!
as are the shops...
and the Parisian fountains...(even the empty ones)
and the shop windows...
And, bien sur, the weddings themselves! Don't forget those! You can always elope to Paris!
Finally, to pay homage to the romantic tradition that resulted in Bliss Travels clients ending up on French television, here's one of Anthony Bianciella's amazing photographs of the very bridge on which it occurred!We hope you can capture a moment with us to travel to France this spring or summer!
4 Reasons A Guidebook Won't Suffice for Real Foodies!
First, a guidebook or review only gives you old news. First the place is reviewed, or worse, someone collects third party reviews Then the review is edited. Then published. Then read by you. Then, eventually used!Second, you have no idea who the reviewers were in most cases. Readers? Diners asked for their opinion? What kind of taste do they have and what is their level of experience? How do you know what they call charming isn't an awful place that microwaves their food? How do you know that what they call nice, isn't pretentious? The simple answer is, since you don't get to interact with them and ask questions about their recommendations, you don't know their point of view about these things.Third, it's written and then done. It doesn't revisit or speak to people or update itself for your trip...Fourth, what if you have a problem, change your mind, or something doesn't go according to plan? The guidebook is useless.Here is a recent true experience that highlights all four of these points:I had been reading about a great little restaurant, with a "brilliant" young chef for a while. The place was teeny, tiny. The location was good. And I thought, this will be great either for a private dinner for a small group of my clients, or simply to recommend to my clients for a night out in a charming, authentic and well priced, casual gourmet bistro meal. But, and here's the big "but". I never recommend a place I haven't tried. So, I went.I was told I could only eat at 7 or 7:30pm, though I booked well in advance. Okay. I arrived at 7:30pm. The place was adorable. The waitress was lovely. The kitchen was open and the chef was visible and quietly working. All good signs. After about 40 minutes, I had not been shown the blackboard menu, and my order had not been taken. For a solo diner, that's really inexcusable. Seeing that there were still 6 people ahead of me who had to order (a little less than 1/2 the restaurant) and making some calculations given there was one chef and one waitress, I decided to invent a polite excuse so I could leave. I said I had a 9pm appointment and as it was a little after 8pm, I was certain I'd never finish in time, and was very sorry, but could I pay for my glass of wine. I'd have to come back another time, I said (and meant). The chef was a bit brusque, and said, why? There would be no problem serving me and getting me out before 9pm as they had another seating at 9pm. Now, here's where someone with experience clicks in....Immediately, that brought three major problems to mind:1. They planned to serve me 3 courses (first, main and dessert) along with a check within 45 minutes? That meant they'd be able to prepare 2 of the 3 (assuming dessert was pre made) within 10 minutes. That meant it had to be microwaved Or precooked and microwaved...You can't cook a duck breast in only 5 minutes etc. Not a good sign. Plus given the tables needing to order, and the one chef, it meant nothing whatsoever was made on the spot, not a pot on the stove.2. That then made me wonder how fast I was going to have to eat....If it took them 5 minutes to prepare each microwaved, or cold plate, then that gave me about 7 minutes per course before their next seating. That sounded like a lot of stress!!!3. There were NO SMELLS in the restaurant. There were two very friendly diners next to me, eating a braised lamb concoction (that truly did need to be made well in advance --and was better prepared like that) but there was no smell of food in the restaurant. Also, the couple on my other side ordered dessert, which had to have come directly from the fridge --as it arrived in less than 30 seconds. Not a great sign.So instead of deciding to return, I've decided that the reviews and the hype were inaccurate and Bliss Travels clients will not be going to this restaurant...Pas de tout!Bliss Travels will be eating things like the below 70% cocoa chocolate tart with caramel (as they did yesterday):
Or the below pistachio cake with grapefruit, and "grapefruit paper". Gone in a flash!
France- Day 2: It's Never Too Late/Jamais Trop Tard!
Today, an outstanding lunch at a new favorite --with Michel --a talented photographer, artist and friend-- and the meal was so enjoyable, nobody thought to take pictures! Tout a coup (all of a sudden), out comes the camera and the only photo left to take is the empty bottle of wine and the last bits of dessert!
An excellent Millefeuille (what we call Napoleon.)All of which prompted me to blurt --"oh, it's too late!" Of course, it is, as Michel pointed out, in French fashion, "never too late."
Angels sleeping the way you will after enjoying this wonderful wine!
You have choices! And tomorrow is a new day. You can always go to the afternoon market and buy pleurottes, a Provencal mushroom (and sauté them in garlic, olive oil and parsley), then herb crust a lamb shoulder (yum)...Or you can come with us to France, and experience Bliss -in person -both in the restaurants and in the markets --with or without your camera!So, "Jamais Trop Tard" for those on our trips! Below, one of Michel's incredible drawings!
French Cheeses, A Preview of our tasting event!
Yesterday began our scouring of the French markets for cheeses!Among our discoveries were 36 month and 48 month aged Comtes. Some of the best we've tried.
Bertrand, the shops owner, agreed to do our Parisian tastings himself, either at his shop or personally delivering to our venue! I'm very excited by this because the quality of his products was superior, even for a French cheesemonger.Among the other choices was a truffle stuffed Camembert
After visiting 4 cheese shops in search of specific artisan products, I determined this was the best, by far!We provided clients some late afternoon fortification against the Paris cold! See you soon!
REMEMBER TO contact us if you want to take advantage of our early booking coupon OR if you are attending our wine and cheese tasting in Paris!A Bientôt,Wendywendy@blisstravels.comwww.blisstravels.com
7 Chocolate and French Wine Pairings for Valentines!
Chocolate and Wine....Much like wine, chocolate is harvested, fermented, liquified and "made" into the final product. The "terroir" and the "maker" bring much to the final product.Cocoa grows near the equator, and the heat and type of plant (like wine) create distinct flavor profiles. Cocoa beans are harvested and then fermented. They are dried and processed and eventually ground, roasted and broken down. Finally, they go through a process called "conching", which is akin to constant kneading--and determines the texture of the chocolate. At this point the chocolate is then used as a raw product for artisans and large manufacturers to make their bars, ganaches, clusters and other candies.
Each manufacturer adds his/her own special mixture of ingredients --vanilla, sugar, cream, spice, nuts. Different cultures tend to produce similarly styled chocolates. American chocolates tend to be sweeter, less pure (i.e. milk v. dark) and larger. Belgian and French tend to use much less sugar, rely on thinner more delicate shells for their filled chocolates, use pure creams in the centers (not 'creamy' sugar fillings), and produce higher percentages of purer (i.e. more dark and less milk) chocolate.This blog is going to focus on Pairing French Wine and Belgian or French Chocolate, of course!Here are 7 tips and pairing suggestions to sweeten your Valentine's Day at home or abroad. 1. Pair Champagne with chocolates. Especially with lighter less rich chocolates, or fresh filled Neuhaus creams. Also, this pairs well with chocolate fruit combinations.
2. Pair a French Burgundy (Pinot Noir) with mild, but rich dark chocolates, and dark chocolates with mild spice, roasted nuts or ripe berry fruits. So, consider chocolates with cardamom, hazelnut or dark cherries for these wines.
3. Pair Rhone wines, such as a Chateauneuf du Pape (and other Grenache heavy wines) or wines with rich spicy flavor and high tannins with highly spiced complex chocolates that can match the power of the wine. So, consider chocolate and chili pepper or chocolate with pink peppercorns or strong tea flavors and spice mixtures as good combinations.
4. For purists, wanting to experience the depth of one flavor, use a single origin chocolate with a single grape wine. You can focus on the subtly of each more easily.5. Pair a dessert wine, we prefer a Muscat de Beaumes de Venise, with a salted chocolate or salted caramel chocolate. Make sure you use a rich full flavored deep chocolate. Not a milk chocolate.6. Have a Cognac with a chocolate --either complement it with a cognac flavored truffle or find a very low sugar, almost pure, dark chocolate.
7. Come with Bliss Travels where we do custom pairings and tastings of these things all over France, and in Brussels! At all the best spots! That's why we call it Bliss!
Burgundy Wine Trip Updates
We are planning our twice annual, super exclusive, insider, trip to Burgundy for April and September. What could be better than Spring and Harvest? We note that Burgundy wines are red hot right now, flying off the shelves. So, if you like Pinot Noirs and Chardonnays, this is the region for you!Here's a taste of Bliss in Burgundy:Below is the private lounge we use for our breakfasts, and an afternoon aperitif. There are only 4 rooms in this stunning private property.
Below is the living area for one of the 4 rooms (2 of which are suites)
One of the baths:
And one of the 2 non suite rooms. Notice the original antiques and art!
After you've relaxed, we visit vineyards and taste wines. The tastings are private and custom.Visit the centuries old cellars of a winemaker for a private barrel tasting.
Have a private wine tasting of premier cru and grand cru Burgundy wines by candle light
Visit the famous villages, markets and winemaker's of the region.
Then, finish in Paris, the City of Lights for fine dining, custom menus and special experiences
Contact us now to be part of this very small, special trip. wendy@blisstravels.comA Bientôt,Wendy JaegerOwner, Bliss Travels609 462 6213
5 Reasons Why Burgundy Once Again Surpasses Bordeaux!
Well, it's official. Burgundy, the Gold Coast wines of legendary quality, are once again the preferred wines of wine lovers and experts alike.
Need further proof of Burgundy's prominence in the world? Just look at the below results of the recent auctions, as reported by the Wine Spectator:
Move Over Bordeaux: Burgundy Steals the Show at Asia Auctions
Recent sales lead top auctioneers to wonder if Bordeaux may be toppled as the premier blue-chip collectiblePeter D. Meltzer
Posted: November 29, 2011What’s top on the buyers' wish lists? ....all of which have achieved record prices in recent sales. Vintages in demand include 1985, 1990, 1993, 1996, 1999, 2002 and 2005.As a category, the 102 Burgundy listings tracked by the Wine Spectator Auction Index rose 16.42 percent from the third quarter of 2010 to the third quarter of 2011....
There are many reasons behind Burgundy’s escalating popularity. Limited supply contributes to Burgundy’s appeal. “The quantities of great Burgundies on offer are so small that we never get much to sell,” noted Sotheby’s wine CEO Jamie Ritchie. “By value, in 2010, only 17 percent of the wines we auctioned were from Burgundy. The realization that these wines are extremely scarce has created a new-found appetite.”
This is what we've been saying for years! That's why we go to Burgundy. On our most recent trip, we focused on 1999, 2005 and 2009 wines. Yep, that's right! And they were amazing! The 2007's and 2008's needed time and breathing space.
Time for Truffles! 3 Favorites to Eat in Paris in February!
Winter in France. What's for dinner? Truffles.Best to get the most of your truffle, since they are so expensive. First, make sure you're using the best truffles. Not the nasty flavorless things that sometimes show up in place of the real: Tuber melanosporum, available in France (found in Perigord and Provence) between November and March.
3. Our already famously sought after Truffle pizza....It's pure Bliss!www.blisstravels.com
Soul-full (of) Winter Wonders in Paris (Valentines?)
Whenever we talk about Paris in December or February, people think of the traditional winter foods. Foie gras, truffles, oysters, chocolates, chestnuts, roast and braised lamb...the list goes on! But, there are other types of sustenance. Food for the Soul. Paris if full of things that feed your Soul. And in winter, those things are more peaceful, less crowded, and lit up more beautifully. That's why we go for Valentine's Weekend and Christmas Holidays....See some of what we mean below. These shots were taken on normal days, normal hours, but at this time of year. Imagine having the courtyard of the Louvre to yourself! 
Or having an entire Chateau open for your wine tasting?
Or wandering down a street, and turning the corner to find...
Don't get me wrong. Paris still feeds you in all the other ways. Look at some of the wonderful winter fare we've encountered!
A flatbread pizza with thin sliced potatoes and topped with black truffles...
A rustic apple and raisin tart made especially for our lunch...
What to Plan, Pack, Wear for Valentine's Wedding in Paris!
VALENTINE’S DAYThe most romantic day of the year. Propose? Marry? Just escape from it all? Meet the person of your dreams? We’re doing our version of Romantic Bliss over Valentine’s weekend in Paris….What could be better than a romantic hotel, breakfast in bed, private chocolate and wine pairing from a world class chocolate maker, a star studded (Michelin, that is) dining experience customized to the occasion, a saunter through the best that Paris has to offer….And then the moment….What would your moment be?
HOW TO PICK A DRESS FOR A DESTINATION WEDDING.Pick something simple and elegant, or over the top stylish. Pick something you can pack easily so that your trip is effortless. Bring two pairs of shoes. One for the ceremony and dinner, and the other to walk around Paris, so you can get those cool photographs without also getting blisters! Think about what you’d like to wear to your dinner. Elegant, easy to travel with, sophisticated are the Paris buzzwords.We arranged for a bridal shoot for Nicole Miller Philadelphia in Paris two years ag0, and her dresses work very well. Contact us if you’d like an introduction to Nicole Miller Philadelphia!HOW TO PACK FOR A VALENTINE'S DAY WEEKEND IN PARIS:Paris is usually not to cold. Typical weather in February should be about 40 degrees. This past Christmas was unseasonably warm. 50 plus! So, maybe this February will be as well! Whatever the weather, bring a coat, stylish scarf, boots, thin thermal socks (great for keeping feet comfy with all the walking. Pack a pocket umbrella too. I suggest great skirts and knit dresses (everyone was wearing them this season). And, most importantly, pack a small carryall bag to bring home your special purchases! You don't want to run out of room!
WANT TO BRING FAMILY AND FRIENDS?Of course they can come! And we can entertain them. They will sightsee and wine and dine while you and your fiancé decide upon your final plans. They will attend your ceremony, whatever meals you like, and celebrate all over Paris with you…If you like. We arrange for a special itinerary for your loved ones so that they have as memorable a time as you.
Think of these images while you decide whether you want to experience true Bliss!
3 Myths & Some Advice on Weddings and Elopements in Paris!
So, you want to have your wedding in a place imbued with timeless romance....What could be more romantic than Paris (or Provence)? If you can think of something, let me know!
Myth 1: Destination Weddings are more expensive than weddings at home:
The average cost for a wedding in the United States is $26,542.00. This doesn't include the honeymoon. The average honeymoon price is between $5,200-$10,000 for international travelers (depending upon whether you choose a luxury or standard honeymoon).Destination weddings offer you the opportunity to combine wedding and honeymoon in ways that are very cost effective....And allow you to make your special day a truly unique and memorable experience. Elopements to Paris range from $10,000 to $20,000 and include the ceremony, reception, hotel, meals and "a honeymoon".And, where else can you get a background filled with jaw dropping beauty and world class sites? Champagne on top of the Eiffel Tower? Check! Romantic photos by the Seine river? Check! French pastries and great wines? Check!But, it's not just about money! It's about the most important day of your life.
Myth 2: Destination Weddings are more complicated than weddings at home:And Destination weddings present wonderful opportunities to make your wedding day about you and your love for each other. 
People often think that these events are impossible and difficult to plan because of the distance. Not so. At Bliss Travels, it's simple. We do everything for you (other than say "I do")! You talk with us (in English, in the US). We design your unique wedding weekend or week. And then we make it happen. Think of this as your chance to escape the clutter of daily life, leaving the minutia behind, so you can focus on the most important thing: Your partner and your ceremony.
Destination weddings are for couples who want to focus on each other and their commitment. These couples not only have a sense of adventure, they want to look back on their wedding day and remember each other, not the hoards of people, seating arrangements, and catering problems that typically dominate a wedding. Because you do not have these things to worry about when you go to Paris or Provence for your wedding, the day/weekend/week is much simpler! So, kick your feet up and enjoy your wedding!
Myth 3: You must either celebrate at home (with family and friends) or abroad, and miss out on family and friends:Not so! You can eat your cake and have it too! Certainly, you may have a few people who wish to travel with you.
But, even if that's not possible, it's still possible to share your special day with your loved ones. We work with several photography partners who create DVD slideshows of your ceremony and entire weekend/week as well as video of your ceremony. These are edited, set to music, and presented to you soon after your ceremony. Thus, when you get home we can arrange a champagne reception for your family and friends where your guests get to view your special event!So, if you're ready to be the envy of your friends, create a weekend that is truly unique, and thoroughly enjoy yourself, give Bliss Travels a call!
Thanks to our great photography partners: Anthony Bianciella, Sarah Miller, and Bill Mathesius for allowing us to share their work!
Springtime in Provence, Paris, and Burgundy Too!
Some photos from last April and May. Our trips to Burgundy, Paris and Provence...A picture is worth 1000 words...or maybe more! I know it was Bliss!
We visited a beautiful farm to pick herbs, have a cooking lesson (Provencal cuisine of course) and photograph everything that was in bloom!
- Anthony Bianciella, our amazing photographer, makes the trip even more fun!
Except...luxurious original appointments in our private Burgundy property. Only 4 rooms --and our 7 guests adored being spoiled, thoroughly!Murano chandeliers, original antiques...
- and specially arranged private wine tours. This was a happy group!
- No lines. No buses. We did it all custom and private!
A bientôt! See you all soon....And again! It was Bliss!